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  1. S

    Burnt Extract

    I'm judging by the blackened bottom of my brew pot I burnt the extract pretty good. Will that ruin the batch or can I go ahead with fermentation?
  2. S

    Starter Concern

    I made a starter last night using White Labs Irish Ale WLP004. I used the manufactures suggestions of 2 pints h20 and 1/2 cup dme. I've made previous starters but they have been smack packs and more dme. Starters using the smack packs resulted in a healthy kraeusen. The Irish Ale has little to...
  3. S

    Crushing Malt too Early

    I'm getting ready to do my first all grain this weekend. I'm doing the NB's Cream Ale. I purchased it a little over a month ago. I purchased the grain crushed and just read that you should crush the grain as close to mashing as possible to reduce the amount of oxidation that occurs. I read that...
  4. S

    Crushing malt too early

    I'm getting ready to do my first all grain this weekend. I'm doing the NB's Cream Ale. I purchased it a little over a month ago. I purchased the grain crushed and just read that you should crush the grain as close to mashing as possible to reduce the amount of oxidation that occurs. I read that...
  5. S

    Splitting a batch

    I've read many threads about using less priming sugar when kegging but not force carbonating. I was planning on splitting 5 gallons into a three gallon corny and bottling the rest. I was going to prime with 4 ounces for the bottled half which I've read may over carb in a keg?
  6. S

    Starter Question

    I made a starter on Thursday in anticipation of brewing Sunday. Unfortunately I wasn't able to brew and may not until next weekend. Will the starter be okay sitting in the fridge for a week?
  7. S

    Kegging / Cold Conditioning

    I've got a pale ale that's ready for kegging, It's the first time i've kegged anything and have a question. Could I rack to the keg (sterile) and cold condition with gelatin for a week before carbonation? I was thinking I could bleed off the sediment prior to force carbonating.
  8. S

    Yeast Concerns

    Because of a faulty thermometer reading I pitched the yeast >90 degrees. Any advice?
  9. S

    No/low fermentation

    I made 5 gallons of American IPA and used the envelope of Wyeast for American Ale. It's been over 24 hours and there is no sign of fermentation. I followed the instructions on the Wyeast and it appeared to be active.(envelope expanded) I did but it in the garage last night and it may have...
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